Quick, tasty, and nutritious--this light version of the traditional summer meal is still loaded with fiber and protein, but minus most of the fat and sodium. Keep the illusion of richness with a trick you can also use on other dishes: instead of stirring the oil into the salad, drizzle it over the surface of each serving.

Ingredients

2 cups cooked white kidney beans, no salt added, drained

One 6-ounce can low-sodium, water-packed tuna, drained

1 tomato, coarsely chopped, or 1 cup halved grape tomatoes

¼ small red onion, very thinly sliced (optional)

6 to 8 fresh basil leaves, coarsely chopped

1 tablespoon minced fresh parsley

1 tablespoon fresh lemon juice

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

2 lemon wedges

STIR TOGETHER the beans, tuna, tomato, and onion (if using). Add the basil, parsley, and lemon juice; toss lightly. Season well with black pepper. Set aside for 20 to 30 minutes to allow the flavors to blend.

SPOON into 2 shallow bowls or salad plates. Evenly drizzle 1 teaspoon of the olive oil over each serving. Garnish with a lemon wedge.